Monday, March 21

Good Eating Monday: Beet Love

I bought a jar of pickled beets the other day and thought I'd do a post on "Beets."

I love them. Pickled. Roasted. Boiled. Cold in salad. Harvard style.
I like the tender young greens in a salad, too.
They're super easy to grow in the ground or in a patio container.
Beets are a member of the same family as Amaranth.
Beet trivia:  Though very low in calories, beets have the highest sugar levels of any veggie, but unlike regular sugar which hits your system fast, beet sugar is released very gradually.

Health Benefits:
*  Beets are high in vitamins & minerals: boron, potassium, magnesium, iron, vitamins A, B & C, folic acid and fiber.

* Beets are good for your liver & blood. 

* Beets, like chocolate, contain trytophan, which relaxes the mind and gives a sense of well-being. Not everyone can eat chocolate, so eating beets can have a similar effect as eating chocolate.

My Favorite Recipe For Beets:
Beets are great boiled with beef & other root veggies New England style. Or on a grill poor-boy style inside a foil pack with butter, salt & pepper.
But my favorite beet recipe is Harvard Beets!
This classic recipe comes for beets with a thick sweet-sour sauce!
About 4 cans (15oz) of either sliced or whole beets. (Roughly 3 cups worth. Drain, but SAVE THE JUICE)
1/3 cup beet juice
1/2 cup mild vinegar (like apple cider vinegar)
1/2 cup sugar
1 1/2 Tablespoons Cornstarch
2 Tablespoons butter
Dash of salt

Combine sugar, vinegar & cornstarch & mix well. Slowly stir in beet juice. Cook stirring constantly over medium heat until sauce thickens, then add butter and beets. (Sauce should be slightly thickened. You don't want pudding.) Stir well until beets are well coated and keep warm 15 - 20 minutes before serving.
I had a chance to try this recipe over Easter 2016 and found it needed 1 1/2 Tablespoons of Cornstarch to get the right thickness. You want it thick-saucy, but not pudding.
Eat up, me hearties, yo-ho!

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